What’s been cooking??

So as you can see I have been posting quite a few recipes, but to your surprise and mine – this isn’t all that I have made. I would like to still give everyone a oppurtunity to vote on some of the recipes that you would like to have, so here they are with pictures! Let me know which recipes that you would like, please vote for only 2 and we will see who the winners are!

Thanks everyone!

Chipotle Chili

Chocolate Fudge Icing

Chocolate Banana Squares

Double Chocolate Muffins

Almond and Flax Seed Crusted French Toast

Italian Frittata

Parmesan Bread Crumb Salmon/Chicken

51 calorie Mini-Banana Nut Muffins

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Chocolate Cheesecake Cupcakes

You know those foods, that you just can’t stop thinking about. I’m personally not a big cheesecake fan, but I saw a recipe for chocolate cheesecake a couple of weeks ago, and I haven’t been able to not think about it. In Southern California today it was pretty warm, so I wanted a dessert that would be quick in the oven – and this seems like it would be the perfect recipe! For these little very rich and decadent cheese cakes they are quite lower than the original at 354 calories, 25 grams of fat and 2.2 grams of fiber. My rendition of these little cheese cakes is just under 200 calories at 198.6 calories, 10.8 grams of fat and 2 grams of fiber – not a bad tradeoff! I only had light cream cheese on hand and because I don’t have an abundance of money I decided that would have to do, but you can also do a blend of fat-free and light cream cheese if you want to take those calories and fat down a little more. By using 8 ounces of fat-free and light each cheesecake would come to 174 calories, 8 grams of fat and 2 grams of fiber. To make these a little lighter I used 100 calorie Oreo thin packs for the base of the cheese cakes instead of Oreo’s. I also used light butter and Splenda instead of their more caloric partners. For the cream cheese, I used light cream cheese instead of the full fat kind, and a blend of sugar and Splenda  instead of all sugar for the cheesecake base. For the eggs, I replaced them with Eggbeaters and reduced the amount of chocolate chips from 3/4 cup to 1/4 cup – believe me, you don’t need more than that, and that comes from a true chocoholic! Enjoy these decadent desserts, when you really need them, they aren’t the dessert for everyday but are a great swap when you want to grab a piece of French Silk pie – a personal favorite of mine!

Chocolate Cheesecake Cupcakes

Ingredients for the Crust

4 packages of 100 calorie Oreo thin crisps

3 tablespoons light butter, melted

1 tablespoon + 1 1/2 teaspoons Splenda, granulated

3 tablespoons finely chopped almonds

Ingredients for Cheesecake Filling

16 ounces (2 packages) light cream cheese, softened

1/4 cup +1 tablespoon sugar

1/4 cup Splenda, granulated

1/2 cup + 1 tablespoon Eggbeaters

1/4 cup strong brewed coffee, cold

3/4 teaspoon vanilla extract

1/2 cup + 1 tablespoon unsweetened cocoa powder

1/4 cup mini chocolate chips

Directions

Preheat the oven to 375 degrees. In a medium bowl combine the crust ingredients, until they are slightly crumbly. Press an even amount of the crumb mixture into the bottom of 12 ungreased cupcake cups and set aside. In a large mixing bowl, beat cream cheese, Splenda and sugar until smooth. Add Eggbeaters and beat on low-speed until just combined. Stir in cold coffee and vanilla and mix well. Beat in the cocoa powder until just blended and fold in the chocolate chips. Pour an even amount of cream cheese mixture into each muffin cup until just barely full. Pop cheese cakes into a 375 degree preheated oven and bake for 20 minutes or until they are completely set. Remove from the oven and allow to cool in the pan for 10 minutes before sliding around the edge of the cheese cakes and popping them out of the pan with a spoon. Allow to continue to cool in the refrigerator for 2 hours or completely cool. Enjoy with a little teaspoon of raspberry or cherry canned pie filling and enjoy a little piece of chocolately heaven.

FYI – The tops of the cheese cakes will crack while baking and after they are removed, don’t worry just add a little pie filling on top and they will look perfect!

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Red Velvet Cupcakes with Cream Cheese Frosting

So, I know it seems like I only post desserts, and while I do enjoy baking – I also enjoy cooking. Lately I have been posting a large amount of desserts because I have had a lot of birthdays to cook for, and this is no exception. My good friend, Jacob, had a birthday just the other day and I decided to make him cupcakes which promised to be somewhat reminiscent of cupcakes that he likes from a bakery known as Sprinkles. I decided to try my hand at these little cupcakes of joy for him, and I was pretty pleased with the results. All my friends enjoyed them, especially the frosting – and they were so pretty. Enjoy making them for a friend or for a special event, and enjoy the fact that they are almost half the calories of the original and 1/6 of the fat! Each little cupcake is only 222 calories, 3 grams of fat and 1 gram of fiber, the original cupcakes, which are the same size, have 397 calories, 18.4 grams of fat and 0.9 grams of fiber. To make these cupcakes a little lighter, I replaced the butter in them with applesauce, used a blend of sugar and Splenda, instead of the real stuff. For the eggs I used Eggbeaters instead and made my own buttermilk out of fat-free milk, instead of using the heavier store-bought kind. For the frosting I used light cream cheese and light butter instead of the full fat versions, which ended up saving quite a bit! Enjoy making these on your own!

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients for the Cupcakes

1 3/4 cups cake flour

1/4 cups + 2 tablespoons of unsweetened applesauce

3/4 cups sugar

1/2 cups Splenda

3/4 cup Eggbeaters, at room temperature

3 tablespoons red food coloring

3 tablespoons unsweetened cocoa

3/4 teaspoons vanilla extract

3/4 teaspoons salt

3/4 cup fat-free milk

3/4 teaspoons white vinegar

3/4 teaspoons cider vinegar

3/4 teaspoons baking soda

Ingredients for the Frosting

3 ounces cold light cream cheese

3 tablespoons firm but not cold light butter, stick or tub

A pinch of salt

6 ounces powdered sugar, sifted

1/4 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Spray a cupcake pan with non-stick cooking spray and set aside. Combine fat-free milk and white vinegar in a measuring cup and let the mixture curdle.

To make the cupcakes: In a small bowl, soft the cake flour and set aside. In a large bowl cream together applesauce, sugar and Splenda until thickened, about 5 minutes. Add the Eggbeaters to the applesauce mixture, 1/4 cup at a time, beating well after each addition until all Eggbeaters are incorporated into the applesauce mixture. In an additional small bowl whisk together the red food coloring, cocoa and vanilla. Add this cocoa mixture to the applesauce mixture and beat well, until it is all well incorporated. Add salt to the curdled fat-free milk mixture and stir until blended in. Add the buttermilk mixture and the flour to the batter in three alternating parts, starting with the buttermilk. After each third is added to the batter make sure to beat until the ingredients are incorporated, but do not overbeat. In another small bowl mix together the cider vinegar and baking soda together, add to the batter very quickly and mix well. Make sure that the batter is smooth, and then pour into each cupcake cup. Place the cupcakes on the middle rack, and bake in a pre-heated oven for 20 minutes or until a toothpick inserted into the middle comes out clean. Cool the cupcakes in the pan for about 10 minutes, then move to a cooling rack and allow to cool completely before frosting.

To make the frosting: Place butter, salt and cream cheese in a medium-sized bowl and beat with an electric mixer on medium speed for 2-3 minutes. Add the powdered sugar until just incorporated, don’t overmix the frosting – it should be thick and fluffy. Add vanilla to flavor the frosting, and place the finished frosting into a piping bag if you wish – or if you are like me, place it into a Ziploc bag and cut a small hole and the corner and decorate the cooled cupcakes – and go ahead and use it all!

Enjoy this little decadent pretty dessert with your friends!

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Almond Chocolate Biscotti

I made these biscotti the other day for the first time, and they were awesome. It wasn’t only my first time making this recipe, it was my first time making biscotti! I felt that the recipe was fun and easy to follow thanks to Giada De Laurentiis. I found the recipe on foodnetwork.com, and went about the business of modifying like I always do! I used Eggbeaters in place of the eggs, and used sliced almonds instead of whole chopped almonds – I felt like by using sliced I would get more almond flavor in every bite! I also used semi-sweet chocolate chips in place of chocolate and went without the lemon zest. The only thing I think I will do next time is use orange zest in place of the lemon zest – I love orange and chocolate together! I decided to add almond extract to the recipe for next time if I leave the orange zest out to give them an extra punch of almond flavor. The nice part is that these biscotti are fairly versatile, or so it seems. Feel free to also use a blend of half-sugar half-Splenda, I didn’t this time because I was making them for some friends that are very sensitive to the Splenda taste, so I went without. By replacing these simple things the biscotti only come to 166.7 calories, 3.5 grams of fat and 1.4 grams of fiber. For half-Splenda half-sugar ones the biscotti would cost you calorie wise only 148 calories, 3.5 grams of fat and 1.4 grams of fiber. The original biscotti recipe for each piece would have been 301 calories, 12 grams of fat and 1.4 grams of fiber! Think of that difference, one biscotti is the same as a meal, the other is more like a snack!

Almond Chocolate Biscotti

Ingredients

2 cups all-purpose flour

3/4 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup sugar

3/4 cup Eggbeaters

2 tablespoons almond extract

3/4 cup sliced almonds

1/2 cup semisweet chocolate chips, melted

Directions

Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper. In a large bowl whisk together the flour, cornmeal, baking powder and salt. In another large bowl beat the sugar and the Eggbeaters with an electric mixture until pale yellow about 3 minutes. Mix in the almond extract and then the flour mixture and beat until just blended. The dough will be very sticky. Stir in the almonds and allow the dough to rest for 5 minutes. Divide the dough evenly into 2 equal mounds and place on a prepared baking sheet. With moist hands, space the dough evenly apart and form into two 9 x 3 inch logs. Bake the logs for 35 minutes in a preheated oven or until they are lightly browned. Cool the biscotti logs on a cooling rack for 5 minutes once they come out of the oven. Using a serrated knife cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake again for about 25 minutes or until cookies are pale golden brown. Let the biscotti cool completely. After the biscotti are cooled, take the melted chocolate ( I normally melt mine in the microwave – not the most professional way, but it gets the job done!) and drizzle the chocolate over the cooled biscotti. After you have artfully drizzled chocolate over your twice baked cookies, pop them in the freezer to get the chocolate hardened. After the chocolate has hardened take them out of the freezer and enjoy with your next cup of joe, or your friend named Joe – either way they are really tasty!

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Cheesy Cheddar Biscuits…

Last night after I came home from my class, I needed to still make dinner for my family, but I wanted to make something fast. I didn’t want to spend a lot of time in the kitchen, but I still wanted something to taste good when I was done. I think cooking is one of the few things that you can put a small amount of effort into and get a huge return. I decided to make chili, and normally I do cornbread to go with my chili, but last night I felt like something different was in order. I decided to make cheesy cheddar biscuits instead. I found my recipe on allrecipes.com, and even though I have made a type of cheddar biscuit before from that site these are much better. I wanted to obviously cut the calories and fat down on these little biscuits, the original recipe would cost 231 calories, 16.2 grams of fat and only 0.4 grams of fiber. I made a few simple swaps such as using light butter, a mix of fat-free and reduced fat cheese and using fat-free milk. My same size biscuit only will only end of costing you 103 calories, 4.2 grams of fat and 1 gram of fiber! That’s a pretty awesome trade-off if  you ask me.

Cheesy Cheddar Biscuits

Ingredients

1/2 cup white flour

1/2 cup whole wheat flour

2 teaspoons baking powder

2 teaspoons cream of tartar

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 cup cold light butter, cubed

1/2 cup fat-free cheddar cheese, shredded

1/2 cup reduced-fat sharp cheddar cheese, shredded

1/3 cup fat-free milk plus 2 tablespoons of milk

Directions

Preheat the oven to 450 degrees. Prepare a cookie sheet with non-stick cooking spray and set aside. In a medium bowl blend together flour, cream of tartar, baking powder, sugar and salt. Cut in the light butter with a pastry blender or two knives until the mixture resembles coarse crumbles. Stir in the cheeses and add the milk stirring the mixture till it forms a sticky dough. Place the dough on a lightly floured surface and knead about 8 to 10 times. This is not an easy task, the dough will want to stick to everything! Pat the dough into a six-inch square and cut it into 9 smaller squares. Place the squares about 2 inches apart on the prepared baking sheet. Pop them in the oven for 12 – 15 minutes or until they are golden brown. Cut them in half and enjoy with your favorite chili!

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Espresso Brownie Bites

These are the perfect little low-calorie dessert, when you need a little pick me up. I love these things, in fact I think I might be slightly addicted. The awesome part is that they are super easy to make and are very yummy. I made these for a few friends of mine last night, and they were blown away by how low the calories were and how tasty they were considering that they are so low in fat. The inspiration for these little bits came from Devin Alexander’s cookbook, “The Most Decadent Diet Ever!” and they are amazing. Each serving of these little bites is only 113 calories, 1 gram of fat and 0 fiber, for 2 of these little guys. A similar dessert would cost you calorie wise about 260 calories, 12 grams of fat and 1 gram of fiber. If you prefer a little less sugar, cut the amount of sugar in half and use Splenda for the other half cup each serving will only be 85 calories, 1 gram of fat and 0 grams of fiber! Just an option for those who need less sugar 🙂

Espresso Brownie Bites

Makes 24

Serves 12 with 2 brownie portions

Ingredients

1/4 cup unsweetened applesauce

1/2 teaspoon vanilla extract

4 large egg whites

1 cup raw sugar

1/4 cup all-purpose flour

1 cup cocoa powder

1 teaspoon instant espresso powder

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup mini semi-sweet chocolate chips

1/4 cup powdered sugar

2 tablespoons ground espresso/coffee beans, or more depending on what you like 🙂

Directions

Preheat the oven to 350 degrees. Spray a 24 count mini-muffin pan with nonstick cooking spray. Using a whisk, blend the applesauce, vanilla, egg whites and sugar in a large mixing bowl until well combined. Add the flour, cocoa powder, teaspoon of espresso powder, baking powder and salt. Fold in the mini-chocolate chips until they are distributed throughout the batter. Stir until just combined and no lumps remain. Fill each mini-muffin cup until just barely full. Bake in a pre-heated oven for 13 – 16 minutes or until a toothpick inserted in the middle comes out clean with a few crumbs, but not moist. While brownie bites are baking mix together the powdered sugar and the remain ground espresso in a shallow dish, until they are well combined. Transfer the tray of mini-brownie bites to a cooling rack after they have finished baking, and allow to cool just enough where they are able to be picked up. While the bites are still warm roll them in the powdered sugar mixture until they are well coated. Enjoy them while they are still warm with a large glass of fat-free milk.

Not much for espresso?? Try this variation instead!

When brownie bites have finished baking, allow them to cool for about 10 minutes in the pan, and completely on a cooling rack. After brownie bites are cool, top each one with 1 tablespoon redi-whip whipping cream and one sugar-free cherry from a can of sugar-free cherry pie filling. Each 2 serving portion of these black forest bites will only cost 130 calories, 2 grams of fat and 0 grams of fiber!

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Chocolate Cake with Chocolate Buttercream Frosting

Okay, so you might believe that this cake is going to be an okay option for you, so before you begin to doubt me, let me give you the numbers okay?? For one slice of this amazing cake it will only put your calories back by 161 calories, 2.5 grams of fat and 2.5 grams of fiber – that is something to be excited about! The original cake recipe would have cost you 555 calories, 33 grams of fat and had 4 grams of fiber — I think we can all see what the better option is :). I was inspired for this cake from Devin Alexander’s cookbook “The Most Decadent Diet Ever!” – if you haven’t bought her books yet, do it! Her version of this cake is only 294 calories, 6 grams of fat and 4 grams of fiber, but I still cut that back a little. All of Devin’s recipes are so amazing and she really does know what she is doing! I normally follow Devin’s recipes exactly, but I made a few adjustments to this one. First I didn’t make it into a layer cake like the original recipe because I was afraid of portion control. I was nervous that I wasn’t going to be able to cut my perfect layer cake into 14 perfect pieces, but I was fairly confident though that I could cut a sheet cake into 20 pieces though, so I made the adjustment. I also made my own buttermilk, from fat-free milk and a teaspoon of vinegar, partially because I didn’t have any buttermilk on hand and because I can eliminate some calories. I also used part Splenda brown sugar blend and part regular brown sugar instead of all regular to try to cut the sugar back for my dad. For the frosting, I kept everything the same, but I only made a half batch. I had made this cake one other time, and I had so much frosting left over that I didn’t know where to put it. I decided to make a half batch, because I felt that the cake didn’t really need as much as what we had all thought. I hope you enjoy this recipe, I know my big brother, Mark did for his recent birthday!

Dark Chocolate Cake with Chocolate Buttercream Frosting

Serves 20

Ingredients for Cake

1 1/2 cup whole-grain oat flour

1 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon very finely ground espresso beans

3/4 teaspoon salt

1 cup fat-free milk

2 teaspoons white vinegar, divided

2 teaspoons vanilla extract

4 large egg whites

1 cup light brown sugar – not packed

1/2 cup Splenda brown sugar – not packed

1 cup fat-free sugar-free vanilla yogurt

Ingredients for Buttercream Frosting

3 tablespoons light butter, room temperature

3 tablespoons light cream cheese, room temperature

1 teaspoon vanilla extract

Pinch of salt

1 1/2 cups powdered sugar

1/4 cup unsweetened cocoa powder

1 teaspoon fat-free milk

Directions for Cake

Preheat oven to 350 degrees. Mix 1 cup milk and 1 teaspoon of vinegar together in a small bowl and wait 5 – 10 minutes. Spray an 11×13 inch pan with non-stick cooking spray and set aside. Sift together the flour, cocoa powder, baking powder, baking soda, espresso and salt in a medium mixing bowl. In a large bowl, beat together sour milk, 1 teaspoon vinegar and vanilla until well combined. Add egg whites, brown sugar, Splenda brown sugar and yogurt and whisk to combine until completely blended. Gradually stir in dry ingredients until just smooth. Pour the batter into prepared pan and bake in the oven for 40 – 45 minutes or until toothpick inserted into the center comes out clean. After the cake has finished baking, set aside to cool and begin preparing the buttercream frosting.

Directions for Buttercream Frosting

Add the butter, cream cheese, vanilla and salt to a large mixing bowl. Use an electric mixer fitted with beaters and beat on hight speed until smooth. Add half of the powdered sugar. Beat on low-speed until well combined. Beat in the remaining powdered sugar and the cocoa powder until combined. Add the milk and beat on high-speed until fluffy. Do NOT refrigerate it prior to icing the cake.

When cakes are completely cool, frost the top of the cake with all of the frosting. Add candles for an instant birthday cake, or bring to a friend’s house and I promise they won’t know that you aren’t loading them up with calories!

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Skinny Blondes…

I have had blondes, only a couple of times and every time I have loved their rich buttery flavor coupled with the taste of caramel in every bite. I decided to make blondes from a cookbook that I was given when I was 10. My Grammie gave me the “Best Kids Cookie Book” for Christmas many years ago, and just the other day I found it again. It was my go-to book when I was younger for all of my cookies, and I even won at the LA county fair for my Oatmeal cookies from this book. To get these blondes a little lighter I used light butter for regular butter and Splenda brown sugar blend in place of the regular brown sugar. For the eggs, I replaced them with Eggbeaters and to add a little extra fiber I replaced the regular flour with whole wheat. Withe the pecans I simply reduced the number of pecans by half and chopped them up instead of leaving them whole. When the pecans are chopped up you get a little more goodness in every bite! These bars can either be cut into a large size (9 servings in one pan) or a smaller size (12 servings in one pan). For the 9 serving version each blonde adds up to 191 calories, 9.5 grams of fat and 2 grams of fiber, each smaller bar holds a caloric cost of 143.5 calories, 7 grams of fat and 1.6 gram of fiber per bar. Either size is much better than the original bar at 364 calories and 20 grams of fat per bar!I hope that you like these lightened up skinny blondes and give them a chance for your next get together with friends.

Skinny Butterscotch Blondes

Ingredients

1/2 cup light butter, melted

3/4 cup Splenda brown sugar blend

1/2 cup Eggbeaters

1 teaspoon vanilla

1 cup whole wheat flour

1/2 cup pecans, chopped

Directions

Preheat oven to 350 degrees and spray an 8×8 pan with non-stick cooking spray. Mix melted butter, brown sugar, Eggbeaters, and vanilla in a large bowl until well blended. Add whole wheat flour and chopped pecans to the sugar mixture and mix until blended. Bake in a pre-heated oven for 30 minutes or until a toothpick inserted into the center comes out clean. Enjoy with your favorite movie and best friends!

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Better than McDonald’s….

So this is my favorite breakfast sandwich. It is so easy to make and very tasty, one of my favorite things to wake up with. I hope you enjoy the simplicity and avoid going out to eat the same sandwich because this one is so much better for you! My sandwich will cost you only 245 calories, 6.5 grams of fat and 8 grams of fiber, McDonald’s version of a very similar sandwich will cost you 300 calories, 12 grams of fat and only 2 grams of fiber…which one are you gonna go for??

Better Breakfast Sandwich

Ingredients

1 Thomas 100 calorie multi-grain English muffin

1/4 cup Eggbeaters, original

1 slice Canadian bacon

1 slice (1 oz) light Jarlsberg cheese, or another light cheese

Salt and Pepper to taste

Directions

Start  by cutting the english muffin into two halves and placing the halves in the toaster, you want them to get nice and toasty before the rest of the sandwich gets built. After starting the english muffin, begin cooking the Eggbeaters in a small non-stick skillet, season them with salt and pepper if you wish. Cook the Eggbeaters till they have hardened up and form a little “patty” with the egg. After Eggbeaters have cooked, move them to a plate and begin heating up the Canadian bacon. Almost all the Canadian bacon that I have seen just needs to be warmed up and not actually cooked, so don’t be hesitant about this step. Pop the Canadian bacon in the same pan that the Eggbeaters were in and begin warming up on both sides until completely warmed through. After the ham is warm begin building your sandwich. Place the ham on one english muffin side and place the Eggbeaters on the opposing side. Place half a piece of cheese on the Eggbeaters and the other half on top of the ham. Put the sandwich together and enjoy with a big cup of coffee and a newspaper to read.

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Peanut Butter Cookies…

Well, today in the cooking world, not much happened except for some amazing peanut butter cookies. I was in the mood for one of my comfort foods, and I have to say peanut butter cookies are a big favorite for me. I love the taste of them, and who doesn’t love their buttery texture? I found a recipe in an old cookbook that my mom had that she had received from the San Bernardino County Sheriff’s Department. It was given to her from my Grammie while my Grandad was working there. The recipe looked super yummy, and it was so easy to make. It brought me all the way back to my childhood. For the modifications I used light butter for regular butter, natural peanut butter instead of the kind that is really high in sugar. I also swapped the sugar and brown sugar for regular granulated Splenda and the Splenda brown sugar blend. For the egg, I used Eggbeaters instead and went with a blend of white and whole wheat flour. Next time I might use reduced fat peanut butter to lower the fat a little more, and I might use all whole wheat flour in that the combination still had the same texture as using all regular flour. For each of these little but satisfying morsels the calories come to 60 calories, 3 grams of fat and 0 grams of fiber. The original cookies would cost 90 calories, 4.5 grams of fat and 0 grams of fiber. Enjoy these slightly lighter, super tasty cookies!

Peanut Butter Cookies

Ingredients

1/2 cup light butter, stick not tub

1/2 cup natural peanut butter

1/2 cup Splenda, granulated

1/4 cup Splenda brown sugar blend, packed

1/4 cup Eggbeaters, original

1/2 teaspoon vanilla

3/4 cup all-purpose flour

1/2 cup whole wheat flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup raw sugar

Directions

Preheat oven to 375 degrees. Cream together butter, peanut butter, Splenda, Splenda brown sugar, Eggbeaters and vanilla. Sift together flours, baking soda and salt in a separate bowl. After dry ingredients are sifted together blend into the wet mixture. Shape into 1″ balls. Roll each ball in raw sugar. Place 2″ apart on an ungreased baking sheet. Criss-cross the tops of cookies with fork tines. Bake cookies at 375 degrees for 10 minutes. Cool and enjoy with a large glass of milk!

Yield 3 dozen cookies

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